Using a food processor - peel & shred the potatoes and onion into a large bowl.
I recommend transferring the shredded potatoes & onion into a sieve with a cheesecloth and wring - to force out the liquids.

Add eggs to the bowl and stir well.

Gradually add matzo meal while mixing, until the batter is doughy, not too dry.

Tip: Don't worry if you end up with a large amount, you don't need all of it.

Add the baking powder, salt & pepper and mix well.

Tip: If the batter turns a bit orange, that's normal. It will go away when it fries.

Heat approximately 1/2 inch of oil in a large heavy-bottom skillet over medium-high heat (around 400°F or 200°C.)

Place large spoonfuls of the potato batter, and fry them in the oil for 3-4 minutes a side.

Tip 1: Flip the latkes when the bottom is golden-brown.

Tip 2: Be careful not to flip them too much, as they may burn the outside of the latkes without cooking the inside